Mixed berry muffins
These berry muffins are perfectly sweet, moist and fluffy! They're also gluten-free and dairy-free.
Servings: 12 muffins
Ingredients
- 320 g buckwheat flour (see notes)
- 120 g ground almonds
- 1 tsp baking powder
- zest of half a lemon
- ½ tsp sea salt
- 2 large free-range eggs
- 80 ml almond milk
- 160 ml honey
- 60 ml melted extra virgin coconut oil
- 1½ tsp lemon juice
- 1 tsp pure vanilla extract
- 190 g frozen mixed berries (you can also use fresh berries)
- 1 tbsp rolled oats
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tray with muffin cases.
- Place the buckwheat flour, ground almonds, baking powder, lemon zest and sea salt in a large bowl and mix to combine.
- Place the eggs, almond milk, honey, coconut oil, lemon juice and vanilla in a large jug and whisk until smooth. Pour into the dry ingredients and fold gently to combine. Fold in the berries, reserving a few to press into the muffins.
- Divide the batter between muffin cases, press the reserved berries into the muffins and sprinkle with oats. Bake for 25-30 minutes, or until golden, and a skewer, when inserted, comes out clean.
Notes
- If you can’t find buckwheat flour in the store, make your own.
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